Crunchy Onion, Cumin & Garlic Flaxseed Crackers
Don’t miss out on this delicious snack. If you don’t have a dehydrator, these crackers can be dried in the oven as well. Keep the temperature below 115°F or 42°C to maintain the “raw” state and enzyme function.
- 3 cups flaxseed
- 2 cups sunflower seeds
- 2 onions
- 2 cloves of garlic
- 2 T cumin seeds
- 1 T turmeric powder
- 1 T sea salt
- 3 cups of water
- optional: pinch of chili powder
- With a food processor, chop the sunflower seeds so they are still chunky.
- Put the sunflower seeds in a big bowl together with the flaxseed
- Put the onion, garlic and cumin seed in the food processor and mix until it turns into a paste. Add to the sunflower- and flaxseed.
- Add the water, turmeric powder, salt and optional chili. Mix everything well.
- Cover with a kitchen towel and soak overnight for the flaxseed to absorb the water and create a binding texture and the flavors blend.
- Spread out on parchment paper and with a spatula create the shape you’d like for them to have. It’s easy to create squares or triangles by carefully pulling the spatula through the mixture while slowly ‘shaking’ it a bit to divide the mixture and create the desired shape.
- You should be able to cover 3 or 4 sheets with this amount of mixture, depending on how thick you spread the mixture out.
- Dry the crackers at 110°F for about 8 hours. Check if they are dry enough to turn over. If not, dry a little longer; if so, turn the crackers and dry for another 6 hours or until crunchy.
- Let the crackers cool down and storage in zip lock bags or airtight containers.
The crackers should keep for up to 2 weeks. If they are sealed well and dried all the way they can keep up to 3 weeks.
I love enjoying these with avocado and some fresh veggies, or with a nut-cream or butter and some alfalfa sprouts. Enjoy!